Tuesday, April 29, 2014

Cinnamon Roll Breakfast Sandwich

Mike and I have a tradition of having breakfast sandwiches on Sunday mornings. Since Mike starts work insanely early during the week, and I don't have time for much more than a quick bowl of cereal or a smoothie, it's nice to take the time to make a special breakfast. In fact, in recent months, Mike has taken responsibility for making our Sunday morning breakfast. I get to play with Summer and he whips up breakfast. It's a winning situation for everyone!

Typically, our breakfast sandwiches are pretty simple: eggs and cheese on a toasted English muffin. We have a neat egg cooker that makes it super easy to make eggs for the sandwich. If you don't have one, you could cook the egg in a ramekin or make an egg like an omelet and fold it up to fit on the sandwich. Anyway, for a few weeks I had an idea rolling around in my head to use cinnamon rolls in place of English muffins.

On Easter Sunday, I decided it was time for my idea to become reality. I flattened a few Pillsbury cinnamon rolls before baking them. Then Mike cooked the eggs while I crisped the bacon. I topped our eggs with a slice of Sargento ultra thin cheese (courtesy of Influenster!). At the last minute I decided to drizzle a bit of icing over the cinnamon rolls.This was, without contest, the best breakfast sandwich I have ever had!

In fact, just this past Sunday, Mike went to make our breakfast sandwiches and decided that we needed to have cinnamon rolls again instead of English muffins. He said, isn't that our new thing? Yes. Yes, I think it is!

Those microwavable egg pans are so handy. I used one back in high school when I worked at a bagel shop, but they are hard to find in stores here. I'll have to get one from Amazon the next time I place an order. Thanks for linking up at Good Food Friday!